Quick and Easy Thai Red Curry Chicken with Choy Sum

Boil a kettle. In a pot, combine the rice, a pinch of salt and 3 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Roughly chop pak choy, discarding ends. Slice chilli on an angle. Pick coriander leaves and chop, discarding stems. In a deep sided pan on medium heat. Add red curry, cook for 2 minutes. Stir in pak choy, cook for 2-3 minutes, until curry is piping hot and pak choy is wilted.

Divide red curry and rice between bowls. Garnish with chilli. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 3 cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Roughly chop pak choy, discarding ends. Slice chilli on an angle. Pick coriander leaves and chop, discarding stems. In a deep sided pan on medium heat. Add red curry, cook for 2 minutes. Stir in pak choy, cook for 2-3 minutes, until curry is piping hot and pak choy is wilted.

Divide red curry and rice between bowls. Garnish with chilli. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Roughly chop pak choy, discarding ends. Slice chilli on an angle. Pick coriander leaves and chop, discarding stems. In a deep sided pan on medium heat. Add red curry, cook for 2 minutes. Stir in pak choy, cook for 2-3 minutes, until curry is piping hot and pak choy is wilted.

Divide red curry and rice between bowls. Garnish with chilli. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Roughly chop pak choy, discarding ends. Slice chilli on an angle. Pick coriander leaves and chop, discarding stems. In a deep sided pan on medium heat. Add red curry, cook for 2 minutes. Stir in pak choy, cook for 2-3 minutes, until curry is piping hot and pak choy is wilted.

Divide red curry and rice between bowls. Garnish with chilli. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Roughly chop pak choy, discarding ends. Slice chilli on an angle. Pick coriander leaves and chop, discarding stems. In a deep sided pan on medium heat. Add red curry, cook for 2 minutes. Stir in pak choy, cook for 2-3 minutes, until curry is piping hot and pak choy is wilted.

Divide red curry and rice between bowls. Garnish with chilli. Enjoy!

Boil a kettle. In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups boiling water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Roughly chop pak choy, discarding ends. Slice chilli on an angle. Pick coriander leaves and chop, discarding stems. In a deep sided pan on medium heat. Add red curry, cook for 2 minutes. Stir in pak choy, cook for 2-3 minutes, until curry is piping hot and pak choy is wilted.

Divide red curry and rice between bowls. Garnish with chilli. Enjoy!